This is tradtionally a "left over dinner", to make it from scratch takes longer but it is worth it. In Sweden we have a porridge called rice porridge - it is a bit like the British rice pudding, but ours can be made neutral, not sweet or savoury. I tend to make it neutral and sweeten a portion at the the table for breakfast or for dessert because if I have more left I can make this or any other savoury dish that demands rice porridge. It is said to be made on pearl or pudding rice but you get the same result with any sticky rice except Uncle Ben's. Then there is the dill, I use for one portions 1 tablespoon, but use as much as you like and if you can't find dillweed fresh or frozen don't use dried, it is horrible, then use parsley fresh.
Recipe posted by CatPoet